THAI COCONUT SHRIMP BISQUE

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Thai Coconut Shrimp Bisque image

Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too.

Provided by Judikins

Categories     < 30 Mins

Time 25m

Yield 5 cups, 2-3 serving(s)

Number Of Ingredients 10

3 cups chicken broth (home-made preferably)
1 (14 ounce) can unsweetened light coconut milk
2 teaspoons red curry paste (more or less depending on your heat tolerance)
2 -3 teaspoons grated fresh ginger
2 garlic cloves, crushed
1/4 teaspoon sea salt
3/4 lb medium shrimp, peeled and deveined
1 cup green beans, cut into 1-inch pieces
2 -3 green onions, thinly sliced
lime wedge

Steps:

  • In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
  • Add green beans and cook 2 minutes.
  • Add shrimp and cook until pink, (~5 minutes).
  • Top soup with green onions and serve with sliced lime and crusty bread.
  • A glass of dry white wine will really make it over the top:).

*** Explore more Thai Coconut Shrimp Bisque Recipes »

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